The Best Mashed Sweet Potatoes
These mashed sweet potatoes are seasoned simply with maple syrup and butter, and can be made ahead of time and reheated when you're ready to serve.
Ingredients
- 4 pounds moist sweet potatoes, such as ruby or garnet yams
- 8 sprigs thyme, divided
- 6 tablespoons butter
- 1/4 cup maple syrup
- Kosher salt
Directions
- Adjust oven rack to center position. Place 2 large sheets of heavy-duty aluminum foil on a work surface. Working with 1 sheet at a time, place half of potatoes in center along with 3 sprigs of thyme. Fold up foil and crimp edges to seal tightly. Repeat with other half of potatoes. Transfer pouches to a rimmed baking sheet and place in oven. Set oven to 300 degrees F (150 degrees C). Roast until a thin skewer inserted into potatoes meets no resistance, about 2 hours. Remove potatoes from oven and set aside until cool enough to handle.
- Meanwhile, melt butter in a medium saucepan over medium-low heat, swirling gently, until particles are pale golden brown and smell nutty. Immediately transfer to a large bowl or the bowl of a stand mixer fitted with a whisk attachment. Add maple syrup. Pick leaves off of remaining 2 thyme sprigs, roughly chop, and add to bowl.
- Peel sweet potatoes and discard skins. Add flesh to bowl with butter and syrup. Beat with whisk attachment or a handheld mixer until smooth and fluffy, about 2 minutes. Season to taste with salt. Serve. See note for make-ahead suggestions.